Easter Sunday supper
Richard Olney’s caul-wrapped lamb heart, liver and kidney brochettes, strung onto rosemary branches // Spring vegetable pilaf with Swiss chard ribs, new carrots, fresh peas, scallions, mint, and parsley
Red leaf lettuce and roasted red beets dressed with minted-lemon vinaigrette // Tomato, red onion, parsley and mint salad // Cardoons poached in lemon water
Grilled endives, scallions, and tomatoes // Grilled toasts, rubbed with tomato and cloves of garlic
Lulu’s Walnut Gâteaux
The sunny Easter morning began with potent coffee and S-shaped cookies in Little Italy, followed by a gluttonous feast of dim sum, and then a predictably rad shopping excursion to our favorite butcher shop in Montreal, Abu Elias. Because we don’t make it over there that frequently, we always stock up on staples like hummus, pita, whole roast chickens, soujouk.
But because it was Easter Sunday, Abu Elias had a few special items lounging around. Knowing our deep love of offal, the butcher mysteriously gestured to a pile of organs that they kept out of the display case. As he dangled them in the air for us to inspect — an attached system of the heart, kidneys, liver, and bloodied lungs from a baby lamb that was freshly slaughtered for the day’s Easter celebrations — I knew we couldn’t turn it down. For about $12, it was a bargain.
Then came the awesome task of wondering just what we were going to do with it all. Adam, knowing that I desperately wanted to fire up our grill, immediately remembered an Richard Olney recipe that called for lamb liver and heart, diced into small bits, wrapped up in translucent caul, and strung onto skewers of rosemary. It’s a classic Provencal dish, meant to be eaten with Domaine Tempier Bandol and a fluffy spring vegetable pilaf. It was the perfect idea.
But I was more reluctant to embrace the lungs, which honestly freaked me out. A moment of validation came when, after a bit of research, we realized that the lungs aren’t really meant to be eaten. They’re basically dog food. I felt apprehensive about the extensive cleaning the bloodied lungs required, and couldn’t imagine how I could possibly grill them. (In a particularly grotesque moment, we imagined the lungs filling with air and ballooning up on the grill to gigantic proportions, eventually exploding in our faces and splattering the walls with tiny lung bits). So we threw them in a bowl, poked at the narrow esophagus for good measure, and decided to skip them. (But if anyone has a good lamb lung recipe, I would love to see it!)
With the concept firmly in place, we rang up a few friends, and held an impromptu Easter celebration. As the early spring breezes licked at the flames and in the final seconds of grilling the lamb, we threw handfuls of fresh sage and rosemary leaves directly onto the glowing coals. Fragrant, intoxicating smoke billowed around the skewers. It was a moment of indisputable magic.
Because the flavor of lamb offal can be quite strong, it can handle equally pungent herbs and wines. We marinated the liver and heart in mint, scallions, lemons, olive oil, parsley, diced red onion and raw garlic, and drank powerful Mourvèdre all night. It’s worth noting that the caul — which added much-needed fat, juiciness, and a porky counterpoint to the tiny morsels of lamb offal — is an essential ingredient. I also made sure to serve plenty of vegetables to offset the richness of the meal, and it was our first truly spring–like meal, charred with flavor and bursting with life.
Our lovely set of organs.
Though we decided to nix the lungs.
Defrosted caul, ready to wrap stuff.